Minimize Food Loss and Optimize Waste Reduction
Discover how our innovative waste reduction solutions transform food loss into business gains, enhancing sustainability and profitability.
Food Loss & Waste Reduction Methods Ensure Saleable Products
Efficient Resource Management
At Enviro-Stewards, we ensure that more ingredients and finished products leave as saleable items rather than going to waste. By focusing on prevention rather than just managing the waste, we optimize your resources and reduce losses. This proactive approach helps in significantly lowering waste generation, improving your operational efficiency, and boosting your bottom line.
Advanced Waste Management Techniques
Management Techniques
Following a comprehensive audit of your facilities, we employ a variety of cutting-edge strategies aimed at minimizing food loss and waste effectively. This includes everything from innovative processes and equipment modifications to circular economy opportunities.
Customized Waste Reduction Plans
Recognizing the unique challenges and needs of each business and each facility, we provide tailored solutions that include comprehensive audits, targeted interventions, and continuous improvement plans.
We develop and implement solutions to achieve substantial waste reductions with an average payback of less than 1 year.
Food Waste Reduction Success Story
After completing a conventional solid waste audit, Campbell Canada wanted to improve their food loss + waste (FLW) prevention processes. They collaborated in a pilot project to apply the Provision Coalition’s FLW Reduction Toolkit (based on Enviro-Stewards’ approach) with a FLW Prevention Assessment conducted by Enviro-Stewards.
Enviro-Stewards conducted a root-cause analysis to develop cost-effective prevention strategies and solutions. The pilot project identified practical and economically-attractive opportunities to avoid food waste and increase the yield of the factory by 938 tonnes/yr with a product value of $706,000 and a payback period of less than six months.
Although their facility was previously sending food waste to a waste to energy plant, not wasting the food in the first place results in the reduction of 4,000 tonnes/yr greenhouse gas emissions compared with their prior disposal method. The project was selected as the Top Sustainability Project in Canada for 2018.
“Seeing this value to our business, we will continue to focus on these initiatives and maintain strong partnerships with experts like Enviro-Stewards, enabling us to stay current with customer expectations, be competitive in our production processes, and be innovative among industry, with our commitment to sustainability practices.”, said John Lillard, Project Leader Research & Development, Campbell Company of Canada.
Enviro-Stewards is dedicated to the development of innovative solutions to achieve long-term resource and financial sustainability for businesses.
Award-Winning Results for Food Loss & Waste Reduction
Enviro-Stewards Inc. is the proud co-recipient of a Clean50 Award, which is an award created and stewarded by Delta Management that honours and connects outstanding contributors to sustainable development and clean capitalism in Canada. Our nomination for a Top Clean Capital Project in Canada for 2020 was for a project we conducted with Provision Coalition and highlights the prevention assessments completed by our teams at 50 food and beverage processors across Canada.
Through our work, we found measures to eliminate $11.2 million dollars’ worth of food loss via production alone.
Collectively, the assessments found measures to save:
9.3 million kg/yr of food (if you filled cloth grocery bags and lined up the narrow sides, this would produce a 180 km line of grocery bags from the CN tower to London, Ontario).
Alternatively, there are 30,000 homeless people in Canada; this would be enough food to provide each of them with 500 meals per year.
Environmentally, not wasting this food would save 32,600 tonnes of embedded CO2 emissions each year. This is equivalent to taking 7,000 cars off the road. And surprisingly, the manufacturing plants would save $350 for every tonne of GHG that they avoid (in addition to any carbon tax savings).
The assessments found an average of $230,000 of annual savings per facility with a payback of less than one year. This is enough to materially improve the competitiveness and profitability of each of these facilities.
For example, as covered by the CBC, CEC, and the environmental commissioner of Ontario, beverage loss prevention at Beau’s Brewery will save $722,000/yr of beer, avoid 600 tonnes of GHG, and nearly double the profit of this employee-owned brewery.
Although food waste is the 3rd largest GHG emitter on the planet, it receives little attention. However, addressing food waste can produce sustainable prosperity, help alleviate hunger, protect species, and deliver on climate action.
Top 3 Reasons You Should Be Evaluating Food Loss and Waste Reduction in Your Facilities
Resource Efficiency
Maximize the use of every resource, reducing the overall costs and environmental impact of food waste.
Compliance & Sustainability
Achieve and maintain compliance with environmental regulations while advancing your sustainability goals.
Economic Benefits
Enhance profitability through food waste prevention practices that reduce costs and bolster revenue streams.
What You Can Expect by Making Your Business More Sustainable with Enviro-Stewards
- Comprehensive assessments for water and energy efficiency, water conservation, food loss & waste prevention, and decarbonization, among others.
- Implementation of customized solutions quantified in the assessment phase.
- Continuous monitoring and optimization of implemented solutions
- Education and training for staff on sustainability practices
Stop wasting resources and boost your yield.
Frequently Asked Questions About Food Loss
Food loss and waste prevention involves strategies to minimize waste at all stages of the food supply chain, from production to consumption. It emphasizes recovery, redistribution, and re-utilization of food that would otherwise be wasted.
Reducing food waste is crucial for businesses because it cuts costs, reduces environmental impact, and improves sustainability. Food waste reduction also enhances a company’s reputation with its direct customers and with environmentally-minded consumers..
Effective waste reduction techniques include improving inventory and purchase management, enhancing product storage and handling, equipment and process modifications, investing in better technology for tracking g waste, and educating employees on sustainable practices.
Businesses benefit from food waste reduction by lowering operational costs, improving product yield, making more products with the same input ingredients, reducing waste management fees, and potentially earning revenue from circular economy opportunities. Additionally, sustainable practices can attract eco-conscious consumers and employees.
Employees are crucial to successful food waste reduction programs. Their involvement can be encouraged through training, incentives for good practices, and by fostering a culture that prioritizes sustainability and efficiency.
Yes, food waste reduction can directly improve a business’s bottom line by decreasing disposal costs, reducing over-purchasing and production costs, maximizing yield, and minimizing waste management expenses. Implementing food loss prevention strategies often leads to significant cost savings.